Ugandan cooking lesson #3 - Millet Bread

Each region of Uganda has its own staple food. They eat other things too, but the staple food is everyone's favorite in that area. Matooke is the food of choice for some, posho for others, sweet potatoes for still others, and in the Teso region, millet bread. The interesting thing is that millet bread is not necessarily made with millet... It always has cassava flour, but it can be just cassava flour or cassava flour plus millet flour or cassava flour plus sorghum flour.

So, in this case, I made it with cassava flour and an equal amount of sorghum flour.
It is 3 parts water to 2 parts flour. So for example, you could use 3 cups of water, 1 cup of cassava flour, and 1 cup of sorghum (or millet) flour.
You bring water to a rapid boil, then add the flour and stir rapidly. Stir over medium heat, breaking up the clumps of flour. Eventually, it will begin to stick together in a big ball. Once it is a fairly sticky, thicker than pudding consistency, and it can hold its shape, it is done.